Chew On This: Impact of Food-Borne Illnesses

Safely handle Turkey Chicken Beef Pork Illnesses caused by foodborne contaminants affect millions of Americans every year. Hundreds of thousands are hospitalized, miss work or even die. The result is a multibillion-dollar impact on the U.S. economy and healthcare industry. And the real kicker? Most of these infections could be prevented by simple safety precautions.

No Small Problem

Nearly 20 percent of Americans are sickened each year by something they ate. Hundreds of thousands are hospitalized, and thousands die.

The majority of foodborne illnesses are caused by harmful bacteria and viruses. Bacteria often are present in raw food, or food that’s been improperly cooked. Viruses most often are spread when a sick person handles food.

Bacteria

Salmonella

– Found in raw and undercooked meat, poultry, dairy products and seafood; may also be present on egg shells and inside eggs.

Campylobacter jejuni (C. jejuni)

– Found in raw or undercooked chicken and unpasteurized milk.

Shigella

– Spread from person to person and most often spread by handling food after not washing hands.

E. coli

– Includes several different strains, a few of which cause illness in humans; common sources include raw or undercooked hamburger, unpasteurized fruit juices and milk, and fresh produce.